The Easiest Way in Housekeeping and Cooking eBook

POACHED EGGS.

Have a deep frying-pan full of boiling water,—­simmering,
not boiling furiously. Put in two teaspoonfuls
of vinegar and a teaspoonful of salt. Break each
egg into a cup or saucer, allowing one for each person;
slide gently into the water, and let them stand five
minutes, but without boiling. Have ready small
slices of buttered toast which have been previously
dipped quickly into hot water. Take up the eggs
on a skimmer; trim the edges evenly, and slip off
upon the toast, serving at once. For fried eggs,
see Ham and Eggs, p. 158.

SCRAMBLED EGGS.

Break half a dozen eggs into a bowl, and beat for
a minute. Have the frying-pan hot. Melt
a tablespoonful of butter, with an even teaspoonful
of salt and a saltspoonful of pepper, and turn in the
eggs. Stir them constantly as they harden, until
they are a firm yet delicate mixture of white and
yellow, and turn into a hot dish, serving at once.
A cup of milk may be added if liked. The whole
operation should not exceed five minutes.

BAKED EGGS.

Break the eggs into a buttered pudding-dish.
Salt and pepper them very lightly, and bake in a quick
oven till set. Or turn over them a cupful of
good gravy, that of veal or poultry being especially
nice, and bake in the same way. Serve in the
dish they were baked in.

STUFFED EGGS.

Boil eggs for twenty minutes. Drop them in cold
water, and when cold, take off the shells, and cut
the egg in two lengthwise. Take out the yolks
carefully; rub them fine on a plate, and add an equal
amount of deviled ham, or of cold tongue or chicken,
minced very fine. If chicken is used, add a saltspoonful
of salt and a pinch of cayenne. Roll the mixture
into little balls the size of the yolk; fill each
white with it; arrange on a dish with sprigs of parsley,
and use cold as a lunch dish. They can also be
served hot by laying them in a deep buttered pie-plate,
covering with a cream roux, dusting thickly
with bread-crumbs, and browning in a quick oven.

PLAIN OMELET.

The pan for frying an omelet should be clean and very
smooth. Break the eggs one by one into a cup,
to avoid the risk of a spoiled one. Allow from
three to five, but never over five, for a single
omelet. Turn them into a bowl, and give them
twelve beats with whisk or fork. Put butter the
size of an egg into the frying-pan, and let it run
over the entire surface. As it begins to boil,
turn in the eggs. Hold the handle of the pan in
one hand, and with the other draw the egg constantly
up from the edges as it sets, passing a knife underneath
to let the butter run under. Shake the pan now
and then to keep the omelet from scorching. It